Recipe for Tofu-Noodle-Poppy Seed Casserole (Lacto)


1 (8-ounce) package
1 medium-size egg noodles,
1 uncooked
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter or margarine, melted
3 tablespoon all-purpose flour
3 cup milk
1/4 cup grated parmesan cheese
1 tablespoon poppy seeds
1 teaspoon salt
1/8 teaspoon red pepper
3 cup diced cooked tofu
1 (4-ounce) jar diced
1 pimiento, drained
2 tablespoon grated parmesan cheese


Cook noodles according to package directions. Drain well, and set aside. Sauti onion and green pepper in butter in a Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, 1/4 cup Parmesan cheese, poppy seeds, salt, red pepper, and tofu; add pimiento, and stir gently. Spoon mixture into a lightly greased 12- x 8- x 2-inch baking dish. Cover and chill 8 hours. To bake, remove from refrigerator, and let stand at room temperature 30 min. Bake, covered, at 350 for 45 min. Uncover, and sprinkle with 2 tablespoons cheese. Bake, uncovered, an additional 10 min. or until thoroughly heated.

1. I use one pound of tofu cut into 1 inch squares instead of turkey. (I am a vegitarian.)

2. It does not have to refrigerate, but the tastes do mingle better if it does.

3. I usually sprinkle more than 2 tablespoons of cheese on top.

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